I know, I know. It's getting really out of control around here with donuts. As I've
said before, donuts are my weakness and they're the one thing I have a really hard time saying "no" to. I even created a whole donut category in my recipe section... I can't believe I have that many various donuts on here! I told my sister the next time I make donuts, I'm going to
bake them so that there are some non-fried versions.
I visited my sister
Tracy (who has an awesome design blog, btw) in Maryland recently and made a double batch of these babies. It was a true "Donut Day" since we made three types of donuts. An updated, (and easier to eat) version of the Samoa donut called the Coco-Caramel Chocolate Donut, a honey-dip glazed and chocolate frosted. I just love this donut dough. It doesn't require the same amount of rising time that the dough from
Flour does. And the end is result is a fluffy, airy donut that holds whatever toppings your heart desires.
In the Samoa donut, the caramel and coconut were mixed together and thickly applied to the top of the donut. In these Coco-Caramel Chocolate Donuts, I made the caramel softer (thank you heavy cream) and kept each component separate. First, I spread the soft caramel all over, then generously sprinkled toasted coconut and drizzled chocolate all over. I also didn't dip the bottom-half of the donut in chocolate (like I did with the Samoa donut) but you are more than welcome to do it. Can't hurt!
The chocolate glaze from the
Samoa donut is more of a ganache and is delicious! It tastes like rich chocolate and stays a bit soft (unlike store-bought donuts that harden). That's why I also used it on the
Boston Cream donut.
The honey-dip glaze is unbelievably good, but there's a reason it looks a bit grainy here. My sister had run out of confectioners' sugar so we whipped up our own, but didn't blend it long enough. If you use store-bought confectioners' sugar, it should look silky smooth
